Chicken Lima Bean Soup
Chicken Lima Bean Soup might be a good recipe to expand your soup collection. This gluten free and dairy free recipe serves 14 and costs 63 cents per serving. One serving contains 222 calories, 16g of protein, and 7g of fat. 100 people found this recipe to be delicious and satisfying. It is perfect for Autumn. It is brought to you by Taste of Home. A mixture of pepper, celery, fresh parsley, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Similar recipes include Lima Bean Soup, Lima Bean Soup, and Lima Bean And Artichoke Soup.
Servings: 14
Preparation duration: 15 minutes
Cooking duration: 150 minutes
Ingredients:
3 medium carrots, chopped
2 celery ribs with leaves, sliced
1 broiler/fryer chicken (3 to 3-1/2 pounds)
4 chicken bouillon cubes
1 pound dried large lima beans
2 tablespoons minced fresh parsley
1/2 teaspoon pepper
2-1/2 teaspoon salt
4 cups chopped fresh spinach
3 quarts water
Equipment:
dutch oven
frying pan
Cooking instruction summary:
Directions In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender. Remove chicken. When cool enough to handle, remove meat from bones; discard bones. Cut meat into bite-size pieces; return to pan. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through. Yield: 12-14 servings (3-1/2 quarts). Originally published as Chicken Lima Bean Soup in Home-Style Soups, Salad and Sandwiches Cookbook1996, p7 Nutritional Facts 1 serving (1 cup) equals 227 calories, 7 g fat (2 g saturated fat), 38 mg cholesterol, 793 mg sodium, 23 g carbohydrate, 7 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a Dutch oven, combine the beans, chicken, water, celery, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 2 hours or until beans are tender.
2. Remove chicken. When cool enough to handle, remove meat from bones; discard bones.
3. Cut meat into bite-size pieces; return to pan.
4. Add carrots; simmer for 30 minutes or until tender. Stir in spinach and parsley; heat through.
Nutrition Information:
covered percent of daily need
